Ingredients
Preparations
Wash and soak millet and idli rice for 3-4 hours.
Wash and soak urad dal and fenugreek seeds together for 3-4 hours.
Grind the millet mixture and urad dal mixture separately into a fine paste.
Mix both the batters in a vessel by adding salt to taste.
Cover and place it in a warm area to allow it to ferment overnight.
The next day batter will rise well. Mix gently and pour this batter in greased idli moulds.
Add water to the steamer and heat it.
Place the filled idli plate inside the steamer and cook for 10-12 minutes.
Remove the idli plates and remove carefully using a wet spoon.
Serve it with chutney or sambar of your choice.